A COASTAL KITCHEN

In Emily Scott’s second cookbook, Time & Tide, she weaves together all the strands that influence and inspire her cooking, including the versatility of her range of Falcon.

Emily has kindly shared two recipes from these captivating new pages that utilize our Square Bake Tray and Small Side Plates. We asked Emily if she had to, could she pick a favourite recipe:
‘One of my favorites is old school and nostalgic, it’s my Jam and Coconut Sponge with custard. Change up the jam depending on the time of year and serve with jugfuls of hot or cold custard. Delicious…’
You can purchase the book in full here.


COCONUT & JAM SPONGE

Old-fashioned school tea-time treat (remember raspberry and coconut sponge?). Such nostalgic flavours. I usually serve it with a jug of warm custard, and it makes a quick and easy cake for unexpected guests. Kettle on.

INGREDIENTS
SERVES 6

FOR THE BATTER

  • 225 g (8 oz) unsalted butter,
  • softened, plus extra
  • for greasing
  • 225 g (8 oz/1 cup) golden
  • caster (superfine) sugar
  • 4 medium free-range eggs
  • 225 g (8 oz/1¾ cups)
  • self-raising (self-rising) flour

TO DECORATE

  • 150 g (5 oz/½ cup)
  • raspberry jam (jelly)
  • 100 g (3½ oz/1 generous
  • cup) desiccated (shredded
  • unsweetened) coconut

 

Preheat the oven to 200°C (180°C fan/400°F/Gas 6).

Grease a 25 cm (10 in) square baking tin (pan). For the batter, I use the all-in-one method, mixing everything together until well combined. Simply place the softened butter, sugar, eggs and flour into a stand mixer fitted with the paddle attachment and beat until pale and fluffy.

Pour the batter into the prepared tin and bake for 15–20 minutes until firm and a skewer inserted into the centre comes out clean. Allow to cool (be patient).

To decorate, spoon the raspberry jam over the top of the cake and spread evenly, then sprinkle with the coconut. Cut into squares and eat happily.

COOK’S NOTE Apricot jam and toasted almonds make a lovely alternative for the topping. My favourite tin for baking this is a Falcon 25 cm (10 in) square baking tray in pigeon grey.


CORNISH SCALLOPS, BEURRE BLANC, CHIVES, FENNEL

Simple seafood joys. Colour on a grey day. Warmth and comfort. This is one of my favourite recipes – I love the classics and this beautiful scallop starter in a butter sauce (beurre blanc) celebrates my affinity with France and, of course, the Cornish seaside. And fennel is so versatile – delicious raw or cooked.
A dish that will dazzle, with minimal preparation and cooking, it’s a perfect classy starter for supper with friends, bringing a coastal feel to your table.

INGREDIENTS
SERVES 4 (ALLOWING 3 SCALLOPS EACH)

12 scallops (roe on, roe off, entirely up to you – personally, I prefer no roe)
sunflower oil, for brushing
juice of 1 lemon
1 fennel bulb, fronds and all,
finely sliced
2 shallots, finely chopped
75 ml (2½ fl oz/5 tablespoons)
dry white wine vinegar
75 ml (2½ fl oz/
5 tablespoons) white wine
75 ml (2½ fl oz/
5 tablespoons) water
150 g (5 oz) cold unsalted
butter, cut into cubes
1 teaspoon finely
chopped chives
a splash of Pernod, if you are feeling over-excited
Cornish sea salt and white pepper

Prepare the scallops: pull off the pale white frill and any other pieces around the scallop to leave you with a sweet, plump, clean-looking scallop (or ask your fishmonger). Place the scallops on a plate, brush with sunflower oil, season lightly with sea salt and set aside. Squeeze the lemon juice into a bowl, add the finely sliced fennel and feathery fronds and toss in the juice. Set aside. Place the shallots, vinegar and white wine in a pan along with the water. Bring to a gentle simmer and reduce until almost all the liquid has gone. Reduce the heat to very low and whisk in the cubes of cold butter, one piece at a time. Once all the butter has been added, the sauce should resemble a thin custard. Remove from the heat and set aside. Add the chopped chives and taste for seasoning. Heat a heavy-based frying pan and pan-fry the scallops for 2 minutes until they are caramelised in colour, then turn and cook for another minute. Time to add that splash of Pernod, if you are feeling it.

Divide the butter sauce among warm serving plates. Place 3 scallops on each plate and garnish each scallop with fine shards of fennel. Eat with happiness and mop up any butter left on the plate with some bread.

COOK’S NOTE A quick supper that I sometimes make for my family: use beurre blanc to finish off spaghetti with chilli and sage.



FEATURED PRODUCTS

White with Blue Rim Square Bake Tray
€37,00

Emily Scott x Falcon Prep Set
€105,00

White with Blue Rim Small Side Plates
€9,00


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